Ferrero
Pocket Coffee espresso
225 g
BARCODE:80051732
CATEGORIES:Plant Based Foods And Beverages, Plant Based Foods, Snacks, Sweet Snacks, Cocoa And Its Products, Confectioneries, Chocolate Candies, Chocolates, Dark Chocolates, Dark Chocolates With Coffee, Bombones Rellenos, Bombones Rellenos De Cafe
LABELS:No Gluten
PACKAGING:Container, Card Box
ORIGIN:Italy
WEBSITE:https://www.ferrero.es
COUNTRIES:Italy, Romania, Spain
STORES:E.Leclerc,Hipercor,Alcampo
Health
Nutrition
Nutri-Score
Lower nutritional qualityNutri-Score data warning
Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
Nutrient levels
Fat in high quantity (20.5%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Saturated fat in high quantity (13.3%)
What you need to know
• A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
Recommendation: Limit the consumption of fat and saturated fat
• Choose products with lower fat and saturated fat content.
Source: National Health Service UK (NHS) - Fat: the facts
Sugars in high quantity (56.6%)
What you need to know
• A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
Recommendation: Limit the consumption of sugar and sugary drinks
• Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
• Choose products with lower sugar content and reduce the consumption of products with added sugars.
Source: National Health Service UK (NHS) - Sugar: the facts
Salt in low quantity (0.046%)
What you need to know
• A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
• Many people who have high blood pressure do not know it, as there are often no symptoms.
• Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
Recommendation: Limit the consumption of salt and salted food
• Reduce the quantity of salt used when cooking, and don't salt again at the table.
• Limit the consumption of salty snacks and choose products with lower salt content.
Source: World Health Organization (WHO) - Fact sheet - Salt reduction
Source: National Health Service UK (NHS) - Salt: the facts
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml | Compared to: Dark chocolates with coffee |
|---|---|---|
| Energy | 1830 kJ (437 kcal) | 2,273.521 kJ (553 kcal) (-20%) |
| Fat | 20.5 g | 38.34 g (-47%) |
| Saturated fat | 13.3 g | 22.677 g (-41%) |
| Carbohydrates | 57.8 g | 40.995 g (+41%) |
| Sugars | 56.6 g | 34.487 g (+64%) |
| Dietary fiber | ? | ? |
| Proteins | 3.5 g | 6.827 g (-49%) |
| Salt | 0.046 g | 0.035 g (+31%) |
| Sodium | ~ 0.0184 g | 0.014 g (+31%) |
| Fruits, vegetables and legumes | ~ 0 % | ? |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | 1830 kJ (437 kcal) | 1830 kJ (437 kcal) | ? |
| Fat | 20.5 g | 20.5 g | ? |
| Saturated fat | 13.3 g | 13.3 g | ? |
| Carbohydrates | 57.8 g | 57.8 g | ? |
| Sugars | 56.6 g | 56.6 g | ? |
| Dietary fiber | ? | ? | ? |
| Proteins | 3.5 g | 3.5 g | ? |
| Salt | 0.046 g | 0.046 g | ? |
| Sodium | ~ 0.0184 g | ? | ? |
| Fruits, vegetables and legumes | ~ 0 % | ? | ~ 0 % |
Ingredients
Ingredients image
Ingredients list
sweetened liquid coffee 54% (sugar, liquid coffee 34%), extra chocolate 23% (cocoa mass, sugar, cocoa butter, coffee extract, emulsifiers: lecithins (soy), vanillin), very fine milk chocolate 14.5% (sugar, cocoa mass, whole milk powder, cocoa butter, coffee extract, emulsifiers: lecithins (soy), vanillin), cocoa butter, cocoa mass, lactose, sugar, coffee extract, emulsifiers: lecithins ( soy ), vanillin, with chocolate only pure cocoa, gluten free,
Ingredient information
Coffee
54.0%
Sugar
27% (estimate)
Coffee
34.0%
Chocolate
23.0%
Cocoa Paste
11.5% (estimate)
Sugar
5.75% (estimate)
Cocoa Butter
2.88% (estimate)
Coffee
1.44% (estimate)
Emulsifier
0.72% (estimate)
E322
0.72% (estimate)
Vanillin
0.72% (estimate)
Milk Chocolate
14.5%
Sugar
7.25% (estimate)
Cocoa Paste
3.63% (estimate)
Whole Milk Powder
1.81% (estimate)
Cocoa Butter
0.91% (estimate)
Coffee
0.45% (estimate)
Emulsifier
0.23% (estimate)
E322
0.23% (estimate)
Vanillin
0.23% (estimate)
Cocoa Butter
4.25% (estimate)
Cocoa Paste
2.13% (estimate)
Lactose
1.06% (estimate)
Sugar
0.53% (estimate)
Coffee
0.27% (estimate)
Emulsifier
0.13% (estimate)
E322
0.13% (estimate)
Vanillin
0.13% (estimate)
Added sugars
Contains added sugars (53%)
Added sugars: sugar
Quantity of added sugars: 53%
Allergens
MilkSoybeans
Ingredients analysis
Palm oil free
Yes
No ingredients containing palm oil.
Vegan
No
Contains non-vegan ingredients.
Vegetarian
Unknown
Vegetarian status unknown
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
Additives
E322 - Lecithins
Ingredients
Emulsifier
Ingredients
Lactose
How NOVA works
The NOVA classification assigns food products into 4 groups based on their degree of processing:
1. Unprocessed or minimally processed foods
2. Processed culinary ingredients
3. Processed foods
4. Ultra-processed food and drink products
Additives
E322 - LecithinsAntioxidantEmulsifier
E322 - LecithinsAntioxidantEmulsifier
Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.
Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.
They do not present any known health risks.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
Very high environmental impactAbout Green-Score
The Green-Score is an experimental score that summarizes the environmental impacts of food products.
Current scope
The Green-Score was initially developed for France and it is being extended to other European countries.
The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.
Select a country to include the full impact of transportation in the final score.
Life cycle analysis
Average impact of the category
Dark chocolate bar, less than 70% cocoa • Score: 32/100Life-cycle reference
Category: Dark chocolate bar, less than 70% cocoa
PEF environmental score: 0.98
Climate change impact: 19.10 kg CO2 eq / kg product
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 86.8 % |
| Processing | 2.2 % |
| Packaging | 7.6 % |
| Transportation | 2.9 % |
| Distribution | 0.5 % |
| Consumption | 0.0 % |
Bonuses and maluses
Origins of ingredients
Declared origins: Italy
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Packaging impact
Packaging with a high impact
Malus: -15
Packaging score: -166
Green-Score for this product
Green-Score for this product
Final score: 19/100Final score breakdown
Life cycle analysis score: 32
Sum of bonuses and maluses: -13
Final score: 19/100
Carbon footprint
Carbon footprint
Equivalent to driving 9.9 km in a petrol car.
1910 g CO2e per 100g of product.
Reference category: Dark chocolate bar, less than 70% cocoa.
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Dark chocolate bar, less than 70% cocoa. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 93.2 % |
| Processing | 1.0 % |
| Packaging | 3.7 % |
| Transportation | 1.6 % |
| Distribution | 0.1 % |
| Consumption | 0.0 % |
Packaging
Packaging impact
Packaging with a high impact
Malus: -15
Packaging score: -166
Packaging components
| Shape | Material | Recycling | Impact |
|---|---|---|---|
| 1 BOX (1) | NON Corrugated Cardboard | Recycle IN Paper BIN | Low |
| 1 Cellophane | PET 1 Polyethylene Terephthalate | Recycle With Plastics | High |
| 18 Wrapper | PP 5 Polypropylene | Recycle With Plastics | High |
| 18 Cellophane | 82 C PAP | Recycle IN Paper BIN | High |
Declared packaging
Container, Card Box
Data precision
The packaging information is not sufficiently precise to compute the most accurate packaging impact.
Exact shapes and materials of all packaging components help improve the Green-Score.
Transportation
Origins of ingredients
Declared origins: Italy
Origins bonus: +2
Transportation (Worldwide): 0
Environmental policy adjustment: +2
Select a country to include the full impact of transportation.
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| Italy | 100 % | Medium |
Forest footprint
Forest footprint
Medium risk of deforestation
Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels.
Forest Footprint
The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption.
→ More information on the methodology
Forest Footprint grade:
C
Presence of one or more ingredients at risk of deforestation, with moderate risk given their quantity, origin and/or labels.
Total Forest Footprint:
0.102
m² per kg of food
Deforestation risk details
Cocoa
Primary ingredient grade: C
Primary ingredient: 0.068 m² per kg of food
Cocoa production, concentrated mainly in West Africa, contributes significantly to deforestation. For example, Côte d'Ivoire, the leading cocoa-producing country, has lost 90% of its forests since the 1960s.
Coffee
Primary ingredient grade: C
Primary ingredient: 0.034 m² per kg of food
Coffee cultivation, concentrated mainly in Central and South America and Southeast Asia, is responsible for 130,000 hectares of deforestation each year since 2000.
Other risky ingredients
These ingredients are not yet assessed for deforestation risk:
whole milk powder
Labels
The presence of certain labels can greatly help reduce the risk of deforestation, through the presence of environmental criteria and/or through better remuneration of producers.
Data Source
Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.
The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.
Product added on January 13, 2017 at 12:49:04 PM UTC by openfoodfacts-contributors .
Last edit on March 17, 2026 at 8:50:18 PM UTC by silkevicious .
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